Thai Balcony restaurant in Bath handed one-star hygiene rating due to food poisoning concerns

A Bath city centre restaurant received a one-star hygiene rating because inspectors were “concerned” about contamination and food poisoning.

Thai Balcony on Saw Close was given the low score after safety and hygiene inspectors made an unannounced visit on July 21.

The inspector found that customers were at risk of food poisoning because cleaning cloths were being kept next to the area where raw meat and fish was prepared.

This means the cloths could easily come into contact with the raw food and could spread harmful bacteria if they were used to clean afterward.

The official report reads: “I am very concerned about your current area for cutting raw meat and fish.

“The cleaning tools you kept for cleaning the sink were worn and close enough to the sink that they could easily become wet with liquid from the raw meat and fish.

Thai Balcony on Saw Street
Thai Balcony on Saw Street

“If you use them to clean the sink, you can spread harmful bacteria on surfaces and contaminate any food handled there.”

Food was also being stored in fridges which were too warm. The legal maximum temperature for a fridge is 8°, but the recommended temperature is between 2° and 5°.

However, the fridge which stored the meat in the restaurant was found to be 19.4° and a fridge storing fish was 14.8°.

As a result, customers were at further risk of developing food poisoning.

The report also reveals there was a build-up of “dirt and grime” in the kitchen area which should be deep cleaned immediately.

Customers were at risk of developing food poisoning
Customers were at risk of developing food poisoning

The manager of Thai Balcony said they had carried out all of the recommendations and another visit is going to take place soon.

“We have done everything that they [the inspector] told us that we had [to do].

“Normally we get a five but this time there was something wrong.

“When the officer re-inspects, we will get a five,” she said.

8 Tangy and Creamy Dairy-Free Yogurts You Can Make at Home

Yogurt, the creamy dairy product made from fermented and cultured milk, is widely lauded for its tart flavor, silky texture, and for its probiotic properties. Previously, it was thought that such a distinct taste and mouth feel couldn’t be replicated by plant-based ingredients. However, work into any well-stocked grocery store today and you will see a wide array of vegan yogurts in all different flavors and sizes! There are now even tubular, squeezable plant-based yogurts that will bring you back to your childhood.

One challenge that the vegan yogurt industry is still facing is affordability; sadly, a lot of these innovative, delicious-sounding plant-based options come with a steep price tag. The good news is that you can easily make your own “yogurt” from home for little cost! The fermenting process may seem challenging, but you will come to realize that it is mostly just waiting for the yogurt to get sour. If you don’t know where to start, have no fear! We have prepared the ultimate guide to vegan yogurt-making for you.

We here at Food Monster have filed tirelessly through our recipe archive to find the most creative, comprehensive vegan yogurt recipes out there. Fasten your seatbelt, it’s time to get cultured.

1. Coconut Yogurt

This Coconut Yogurt recipe only requires three ingredients: a young coconut, spices of your choosing, and some probiotic powder! After 2 days of fermenting in the refrigerator, you will have a creamy and healthy yogurt just as tasty and nutritious as the dairy version. Mix in cinnamon or vanilla if you please or keep the yogurt plain so you can use it for savory and sweet purposes.

2. Raw Coconut Yogurt

Raw Coconut Yogurt makes for a  perfect start to a breakfast or a light dessert at the end of your meal. Flavor the yogurt with whatever you like, but the addition of raspberries (fresh or frozen) and vanilla bean is ideal if you are in the mood for a sweet treat. This yogurt has all the beneficial bacteria that regular yogurt does, but without the dairy!

3. Banana Buckwheat Yogurt

If coconut isn’t your jam, give this Banana Buckwheat Yogurt a go! This plant-based yogurt is unbelievably smooth, creamy, light, and delicious- everything you want and have come to expect from the breakfast food. All you have to do is blend up frozen bananas with activated buckwheat and flavorings and you will be enjoying this silky yogurt in no time.

4. Homemade Cashew Yogurt 

Are you surprised? Cashews are the go-to ingredient for creamy vegan dairy alternatives. This Homemade Cashew Yogurt is made with raw cashews and raw, unfiltered apple cider vinegar. The yogurt works extraordinarily well for dipping fruits in or even as a spread over toast. Plus, it couldn’t be easier to make. All you have to do is blend all 4 ingredients together and voilá! Plant-based yogurt in seconds.

Recommendation: Download the Food Monster App

If you enjoy articles like this and want more, we highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant food app available for both Android and iPhone. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.

The Food Monster app has over 8000+ recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8000+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!

5. Raw Almond Coconut Yogurt Raw Almond Coconut Yogurt at home, you’ll never buy one from the store again! In this recipe, soaked nuts, water, coconut meat, and probiotics are combined to create a tangy cream. This yogurt is packed with healthy probiotics, fat, proteins, and so much more. Top it with your favorite yogurt fixings and dig in!

6. Homemade Coconut Cashew Yogurt Coconut Cashew Yogurt its dreamy, creamy texture. Although it’s not fermented like traditional yogurt, it still has that sweet and tangy flavor that we all know and love. Paired it with crunchy granola and fresh fruit to creat a  yogurt parfait is the perfect start to any day!

7. 4-Ingredient Probiotic Oat Yogurt

Anytime you can count a recipe’s ingredients on one hand, you know you can expect a small grocery bill and an easy cooking process. This Probiotic Oat Yogurt (or should we say oatgurt?) only requires 4 ingredients. Oats and young coconut are blended together with good probiotics to create a rich and creamy treat similar to Greek yogurt.

8. Cashew Almond Yogurt

This Cashew Almond Yogurt is phenomenally creamy and made without an ounce of dairy! Start by soaking raw cashews and almonds together overnight. Then, blend them together until creamy with dates for natural sweetness, coconut milk, a pinch of cinnamon, and lemon juice for that tangy flavor. Serve this with homemade granola, muesli, and fresh or dried fruit.

Have we convinced you to quit the store-bought stuff yet? Let us know in the comments which plant-based recipe you are most keen on trying.

Lead image source: Probiotic Oat Yogurt 

Food is the new medicine

How some students change their lives with food

Calvin Musquez, a sophomore film production major, drinks vegetable-enriched juice after a workout.

Nicole Bistram has always tried to maintain a healthy diet by eating organic and mostly raw foods. However, it wasn’t until she tested for food allergies before her freshman year that Bistram learned she wasn’t being careful enough, as the test showed that she was allergic to dairy, eggs, gluten, almonds and pineapple.

Bistram, a senior business marketing major, decided to go on a monthlong juice fast to clean out the toxins in her body. Like her, many students have decided to try diets that either restrict or eliminate certain food groups for the sake of their health and well-being.

For Bistram, taking care of her health is a priority. In order to live a good life, taking care of her body was the first step, and the results were “unbelievable,” she said.

“I’ve always had really dry skin but after that, my skin was perfect,” Bistram said. “I just felt so much better and (the diet) boosted my immune system by a ton.”

Every day for a month, Bistram drank a gallon of homemade, organic pressed juice, and she didn’t consume any solid food or other liquids.

“I think that caring for your body is one of the most important things. You’re stuck with this body for the rest of your life, so if you want to live well, I suggest you take care of it,” Bistram said.

Aside from the benefits, Bistram acknowledges that there were also inconveniences while on the juice fast. Challenges included the time and effort that went into making the juices every day, making sure that her juice supply was accessible at all times and the fact that she wasn’t able to exercise during the duration of the cleanse due to the lower caloric intake.

But, she said the pros outweighed the cons.

Bistram finds that going on a juice cleanse is more effective for her during longer periods of time, and is best to begin when her immune system isn’t working properly or when something in her body doesn’t feel right.

Some students turn to diets and food fads to be healthy.

But not all professionals agree with Bistram and others who give up solid food for multiple meals. Denise Canellos, a food science professor and certified nutritionist, advises against juice cleanses or drinking juice in place of solid food.

“(Juice drinks are) devoid of fiber. Also, you’re not getting enough protein, usually not enough healthy minerals and you’re not getting healthy fats either,” Canellos said. “If you eliminate a whole group of food, you’re eliminating the nutrients that come with that group of food. At the end of the day, you find yourself malnourished.”

From the perspective of weight loss, a juice cleanse or any type of diet is not a healthy option unless it includes whole foods and plenty of exercise, Canellos said.

“Losing weight is really hard and often it goes against our biological instincts. Our survival instinct is more for us to hold on to weight and energy than to lose it,” Canellos said. “It’s easy if you just cut out whole groups of foods because then you don’t have to make any decisions, but it never leads to lasting weight loss.”

For students like Grant Acker, a senior piano performance major, his diet change was due to a health epiphany following a rare diagnosis.

When he was in middle school, Acker was diagnosed with non-polio enterovirus, a virus that attacks organs in the body, which led to further physical and emotional ailments that left him unhealthy, underweight and bedridden, he said.

After meeting with several doctors, Acker decided that western medicine wasn’t alleviating his symptoms. He eventually found a homeopathic doctor and nutritionist, who believes in the body being able to heal itself, and suggested a paleo diet, which cuts out grain, milk, soy, corn, rice, dairy and sugar.

Acker believes that his previous diet was a big contributing factor to his illness. Once he switched to the paleo diet, he was able to go outside and be active within a month.

“I was able to focus better (and) my mind felt clearer. I felt more energy, I felt happier. I was able to get more muscle. With more protein, I was able to get (back) to my normal state much faster,” Acker said.

Acker chooses organic options and does not eat processed foods, he said, and this diet requires him to ask a lot of questions and read many labels.

“Normally, I cook most of my stuff, or if anything, I’ll bring snacks if people are eating at a place that I can’t eat at. Or, if they don’t mind, eating at my more expensive restaurants that have wild-caught fish or sushi,” Acker said. “Paleo is expensive, but it makes you feel better.”

For others, choosing a new diet might be for ethical reasons rather than for physical improvement.

Alana Williams, a senior news and documentary major, has been vegan since seventh grade. She said she was influenced by her mom, but when she learned more about how the production of certain foods can hurt animals and the environment, she strengthened her stance.

“I understood more about the conditions that the animals were in, (and) to me, that’s so much more important than eating something that tastes good,” she said.

For Williams, the health advantages that come with veganism, such as a boost in energy and a decrease in acne, were added benefits.

Although Williams did not eat much red meat or dairy before becoming vegan, she still noticed some changes after eliminating these food groups, in addition to other animal products.

Williams’s biggest struggle with veganism is being diligent when it comes to preparing and eating food, she said. Trying to find vegan-friendly options is another problem.

Williams hopes that in time, more options will appear for vegans. However, the social stigmas around veganism can bring negative reactions, she said.

“I think it’s because it’s a diet that incorporates morality,” Williams said.

Non-vegans can get defensive when it comes to topics surrounding veganism, and vegans can be assertive when sharing their views, Williams said. However, although Williams feels strongly about animal rights, she tries to remain open-minded when it comes to nutritional advice and trying new things, she said.

Williams eats honey, which is not typical for vegans. She’s also tried a type of clarified butter called ghee, and just recently, has been buying eggs from the farmer’s market.

As long as the choices have nutritional value and are not harmful to animals, Williams will accept these foods, even if they go against the guidelines for a vegan diet.

“I think people neglect to see that health is it can benefit you on a day-to-day basis. By eating healthily, you’ll have a better experience with life and feel more energized and vibrant. I feel happier when I eat better and that I think also helps with self-confidence. It’s a self-care thing for me,” Williams said.

State closes raw milk dairy; Salmonella matched to sick people

State officials suspended the license of Pride & Joy Dairy today and again warned the public to not drink any of the dairy’s organic, unpasteurized, raw milk because lab tests have confirmed it is contaminated with a rare strain of Salmonella that hospitalized two people.

Until further notice, the dairy “may not legally bottle and sell raw milk on the retail market,” according to the Washington State Department of Agriculture, which suspended the Pride & Joy license late this afternoon.

“Health officials are urging consumers not to drink Pride & Joy Dairy organic raw milk in any container size or sell-by date,” according to the Washington Department of Health.

The dairy owners have until Oct. 16 to appeal the suspension. The state also issued a Notice of Correction to Pride & Joy yesterday because of the presence of pathogens in their milk.

“The milk processing plant, based in Toppenish, still has milk producer licenses, allowing it to ship milk to other processing facilities for pasteurization,” the ag department (WSDA) reported.

“WSDA took the step of suspending the milk processing plant license for Pride and Joy after tests by the state Department of Health confirmed that the Salmonella pathogens detected in the milk samples matched the unique strain, Salmonella Dublin, identified in illnesses that hospitalized two people this past January.

“In September, WSDA’s laboratory detected the Salmonella pathogen in samples from the dairy taken as part of the routine testing of all licensed raw milk dairy operations. Isolates from those samples were submitted to Department of Health for further testing, resulting in the confirmed linkage to the earlier salmonella illnesses.”

Several images of the Pride & Joy production facility, including this one, are posted on the company’s Facebook page.

Dairy owners believe they are targets
The owners of Pride & Joy Puget Sound LLC were uncharacteristically quiet this evening after the Washington agriculture and health departments posted the new information. The owners, Allen Voortman, Cheryl Voortman, Ricky Umipig and Cindy Umipig, did not immediately respond to requests for comment today.

Since February the dairy operators have been denying that there are any food safety issues with raw milk in general or their operation specifically. They have posted statements on their company’s website and Facebook page saying they are being unfairly targeted by state officials, suggesting big dairy is orchestrating actions by state officials across the country to kill the raw milk movement.

Eight days ago, on Sept. 28, the Voortmans and Umipigs refused a request from the Washington State Department of Agriculture to recall a batch of their raw milk that was found to be contaminated with Salmonella bacteria during routine testing by the state. All dairies in the state are subject to such testing.

The Pride & Joy owners said no one had reported becoming ill and that the contamination could have occurred after the milk left their control — suggesting retailers, consumers, state inspectors and laboratory employees could have contaminated the unpasteurized milk.

Seven days ago, on Sept. 29, the dairy owners quietly asked retailers to pull the milk and posted a note on the company’s Facebook page telling consumers they could return the milk for a full refund. That batch of milk was produced on Sept. 13, bottled in various sized containers, stamped with a use-by date of Oct. 4, and distributed to retailers and drop-off points across the state of Washington.

Months of health concerns
Washington state officials began investigating possible contamination of the unpasteurized, organic milk being produced by Pride & Joy in January when two people with lab-confirmed Salmonella infections reported having consumed raw milk from the dairy before becoming ill.

Several images of the Pride & Joy production facility, including this one, are posted on the company’s Facebook page.

When state inspectors collected samples of the dairy’s raw milk at that time, they didn’t return positive results for Salmonella, but they were contaminated with E. coli. The dairy owners recalled some of their raw milk, temporarily ceased sales, and worked with the state to clean and sanitize their operation.

At that time, Washington officials reminded the public that although unpasteurized milk can be sold at farm stands, drop off sites and retail stores in the state, it is considered a health hazard and is not recommended for young children, the elderly, pregnant women or people with suppressed immune systems.

The danger comes from the fact that without pasteurization bacteria and parasites that are often present in raw milk can survive, multiply and infect people. Washington state law requires raw dairy to carry warning labels to that effect.

With the confirmation today that the Salmonella found in the Pride & Joy raw milk in September matches the bacteria that infected people in January, state officials renewed their warnings.

“Unpasteurized ‘raw’ milk can carry harmful bacteria and germs. Foodborne illnesses are possible from many different foods; however, raw milk is one of the riskiest,” said Dr. Scott Lindquist, Washington state communicable disease epidemiologist.

The state health officials referenced information from the Centers for Disease Control and Prevention to back up their warnings. According to the CDC, states that allow the sale of raw milk have more raw milk-related illness outbreaks than states that prohibit raw milk sales. Federal law prohibits the sale of unpasteurized milk across state lines.

Anyone who has consumed Pride & Joy organic, raw milk and developed symptoms of Salmonella infection should immediately seek medical attention and tell their doctors about the possible exposure to the bacteria. Symptoms usually begin within hours, but can take up to two weeks to develop in some people.

Symptoms can include fever, diarrhea, nausea, vomiting, abdominal pain and, in some cases, arterial infections, endocarditis and arthritis.

© Food Safety News

Live a Healthy Life with a Vegan Diet


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There are many different life styles and ways to get in shape and stay healthy. Being a vegan has become something that people are partaking in for a numerous amount of reasons. Research shows that people who do not consume meat have lower BMI’s and tend to be healthier.

Riley Everett has been vegan now for a year and says, “Being vegan has given me the tools to be healthier. I always had struggles with eating healthy and knowing what to eat, and since becoming vegan I’ve lost 10 pounds and feel stronger inside and out.” Being vegan can help promote a healthier life style, because you’ll eat less saturated fats which will lower your risk of health issues in the future. Other benefits of being vegan, is that vegans tend to a higher fiber diet, meaning that your body will feel cleansed and you will feel stronger.

Being vegan and cutting out cheese and meats can also help with many health issues that so many Americans are afraid of. You can avoid high blood pressure, heart disease, and numerous types of cancers. In the new documentary, What the Health, viewers are shown as to how poisonous it can be to consume meat and farm products. Although being vegan may not be for everyone, consuming less meat definitely has its benefits. In the documentary viewers are shown how certain health companies are not honest about the risks that come with eating their meat products.

It’s important that if you do choose to become a vegan and live that life style, that you are educated on how to properly keep your health in check. First decided what is making you want to be a part of this life style. There are different benefits that could draw anyone to the vegan life style, such as concern for animals and the environment. You will be helping the environment and lowering your chances of getting E-coli and your hormone consumption will be kept under control. When you eat animal meat, you are putting hormones into your body. When animals are on a farm, they are fed hormones to speed up their growth so that they can be produced sooner. These hormones are very dangerous simply because they are not natural and are used on a daily basis in the meet industry.

Of course, this diet is not something that everyone wants to do, but some people are scared that being a vegan will make them weaker, or the food may not taste good. Riley says, “When I first decided to become vegan, I was terrified that I would lose my strength and that I would be stuck eating a diet that consisted of nothing but flavorless plants. I’ve learned how to eat raw and organic foods that have flavor and I’ve never been so happy to be proven wrong.”

Being a vegan promotes a healthy life style because you are filling your body with healthy and raw foods that will actually give your more energy than meat ever would. Decided if this life style will benefit you and take the plunge into your new life style.

Great Danes better off ‘rehomed’


OSSIPEE — A veterinarian expert witness for the woman charged with 12 counts of animal cruelty for the alleged mistreatment of numerous Great Danes, testified Tuesday that the animals would be better off in new homes rather than remain in the care of the Humane Society of the United States.

In the meantime, a firm date for the trial for Christina Fay of Wolfeboro has now been set.

Police and HSUS members last June raided locations in Wolfeboro and Bartlett, seizing 84 Great Danes they alleged were being mistreated. The dogs are being held as evidence in a secret location.

The Conway Area Humane Society received another nine dogs prior to the seizure.

Fay, 59, is seeking the return of her dogs.

She was initially charged with two misdemeanor counts of animal neglect.

Tuesday’s hearing in circuit court concerned issues such as rehoming the dogs, suppressing a search warrant, a motion quashing charges and a motion for discovery.

On Wednesday, Circuit Judge Charles Greenhalgh said the trial would start Oct. 16 unless “extraordinary circumstances” caused a delay.

By agreement between the state and the defense, Dr. Samantha Ann Moffitt of Fredericksburg, Virginia, got to look at the dogs in the care of HSUS on Monday. Moffitt said she works for a rescue organization that handles animals who were involved in cock fighting and dog fighting. In other court cases, she has testified for the state and the defense.

Moffitt said she was not hired by Fay and under cross-examination from prosecutor Simon Brown clarified that she was acting on a volunteer basis as “an outside source reviewing the records.”

Previous to Moffitt’s participation, the defense complained they were unable to find a veterinarian willing to look at the dogs.

During her own testimony, Fay said she could find homes for at least 43 of the dogs.

“I definitely think after looking at these dogs yesterday they would be better off rehomed,” Moffitt said in court. “They are stressed in that environment just with us walking through. I can just imagine volunteers walking through when it’s time for feeding or walking through to take these dogs to the vet.

“If there is any other kind of traffic through there, it’s going to stress these dogs. Also, they need a little bit of exercise,” Moffitt said.

Lindsay Hamrick of the HSUS said Wednesday that Moffitt did not examine the dogs closely because she is not licensed in New Hampshire.

“One dog was even lying on her bed and she had stool and she was just lying in it,” said Moffitt, adding that in general the runs were fairly clean.

Moffitt said she looked at five dogs that were named in the complaints against Fay.

“I was only allowed to observe the dogs, not a hands-on examination,” said Moffitt, who said the dogs were held in a “storage unit-type building. I was kind of actually surprised. I’d walk in, and they would barely lift their heads up. They wouldn’t get off their little bed. You can just tell they are kind of depressed. Other ones are the exact opposite, where they started barking and pacing back and forth in a very small pen, maybe 5 feet by 10 feet, which is not very large for these very large-breed dogs.”

Moffitt said during her tour of the two facilities that contained the dogs, she noticed some cages had signs that suggested the dogs had special diets or could only be handled by staff. She said her tour guides didn’t know why the signs were there.

She also noticed one cage had a bucket of leftover kibble mixed with peanut butter and a “white substance” that may have been leftover medication.

“My question or concern would have been: ‘Who is there to say that they are getting the medication?'” Moffitt said.

The vet testified the dogs had a variety of dry kibble and wet foods. The dogs were on a raw diet.

“My concern is: Were these dogs fed the same food or whatever was donated?” said Moffitt. “If these dogs were fed a raw diet, was there a slow transition over to a diet of their choosing? You have to do a slow transition if you are changing any type of diet with this kind of dog to prevent any kind of GI (gastrointestinal) upset.”

One of Fay’s attorneys, Kent Barker of the Law Office of Winer and Bennett in Nashua, asked whether she had viewed vaccination records at the HSUS, and she replied that she had.

“It looked like the veterinarian who saw them the next day at the Humane Society just went ahead and vaccinated them,” said Moffitt. “To me that’s kind of neglect to not research to look and see that she (Fay) had medical records.”

She said over-vaccination is “frowned upon.”

Under questioning from prosecuting attorney Brown, Moffitt testified there were discrepancies, particularly with the dogs’ weight, among reports from three other veterinarians who examined the dogs. She said there was an “in-field vet,” a Humane Society vet and a primary vet. She didn’t name them.

The vet also discussed medical conditions the Great Danes suffered from. Because of their bone structure and lack of a protective hair on their tails, the breed is prone to happy tail syndrome, an injury that happens when the tail is wagged against a hard surface.

Happy tail can be treated medically with antibiotics or with surgical amputation.

Moffitt also said a condition called cherry eye (a prolapse of the third eyelid), is congenital. She said if it is to be fixed, it’s good practice to wait for both eyes to “pop” so both can be corrected at the same time. She said use of anesthesia in treating cherry eye and other procedures carries hazards for the dogs. She said cherry eye can be treated with surgery or with artificial tears.

Papilloma virus creates growths along dogs’ lips and gums and doesn’t need to be removed unless they are causing bleeding or trouble with chewing or swallowing.

Brown questioned Moffitt about why she didn’t find anything unusual about the dogs having conditions like happy tail.

“Those are very common ailments, and they are very minor,” said Moffitt.

Brown asked whether one person could reasonably take care of 75 Great Danes for 48 hours. He asked this because Fay said she took care of the dogs herself on weekends.

“It can happen,” said Moffitt, adding that a single person could feasibly cover 75 dogs if he or she had a good schedule.

10 06 Great Dane vet

Dr. Samantha Moffitt of Fredericksburg, Virginia, is sworn in by defense attorney Kent Barker at a pretrial hearing in Christina Fay’s animal cruelty case in Ossipee’s circuit court. (Daymond Steer/Conway Daily Sun)

Langley dog trainer creates raw food company

Itching, poor skin, raw pads, antibiotics, allergy testing, allergy shots, Inman-inflammatories, immunosuppressant therapy…sound familiar? These words are becoming all too common for the average dog owner, said Langley’s Melissa Major.

In fact, it is something Major knows a lot of about with her German Shepherd dog Jax. From the time he was a puppy he suffered from severe allergies and chronic stomach ailments.

Not only is Jax a family member, but he also works with Major. They worked as a security team and now he assists Major with dog obedience training through her company Westcoast K9 Services.

“I was spending thousands of dollars trying to fix my dog and he was getting worse,” she said.

After feeding Jax dozens of different types of kibble, including veterinarian recommended products, Major gave raw food a try. It was the right way to go.

But what she found was not all raw diets are created equal.

That’s why she decided to create her own raw food company and for the past year has been selling her Longevity Raw Dog Food.

Since feeding Longevity to Jax, he’s had few visits to the vet. Major only recently started the raw dog food sales, but has been teaching dog obedience for 16 years running Westcoast K9 Services.

“It’s been an exciting venture,” said Major about creating Longevity. “I have so many clients that come to me seeking to fix a behavioural problem and that leads to discussions about food and skin. It is amazing how many people are experiencing the same issues that I had with Jax.”

Major’s whole purpose in life is to do with dogs. The four-legged companions have been a part of her life for as long as she can remember.

“The reason I got into dog training is because of all of the years I was involved in rescue. So many people surrender their dog because of behavioural problems,” she said. “I began giving advice to people and that turned into formal private lessons which I offer today.

“Giving people knowledge to train their dog so it’s obedient and not dragging them around on leash means more dogs stay in their homes and are not given up to shelters.”

She’s glad to be based out of Langley — which she believes is full of people who love their pets.

“People love their pets and to see them transform both behaviourally and improve health-wise is wonderful to see,” said Major.

So how much does it cost to have your dog on Longevity raw dog food?

For example, an average large breed, active dog weighing 70 to 80 .lbs, will likely eat two .lbs a day. At that amount, a 30 .lbs box will last 15 days. So for an average large breed dog, two boxes a month (roughly $150 for chicken blend for example) would be an average monthly cost. Whereas for a small dog that eats 1/2 .lbs a day, a box would last approximately two months. Major can deliver or it can be picked up.

Longevity Raw Dog Food is made here in Langley and can be purchased online at:

lunar diet: Want good health? Follow this lunar diet

Pick The Right Food For Your Body

20 Aug, 2017

Consuming food based on your ‘Blood Type’ helps in better digestion, increases the energy levels, and prevents diseases and illnesses. Moreover, it also helps you lose weight.

Deepika Dua Arora, Dietitian Mutation Diet Clinic talks about the relationship between the blood group and nutritional aspect of food consumed.

Here are the food items you should consume and avoid, according to your blood group – A, B, O and AB.

(Image: ThinkStock)

‘Bags for life’ could carry deadly bugs reveals FSA

Bags for life can spread deadly bacteria if they are re-used for both raw and ‘ready to eat’ food, watchdogs have warned.

The Food Standards Agency (FSA) advises shoppers to use separate bags to carry their meat to avoid food poisoning. It said they should be colour-coded.

Even the outside of raw meat packaging can be contaminated with dangerous bugs that can easily spread onto other foods.

Fabric bags for life should be washed regularly to kill any dangerous bacteria which may be lurking inside, the FSA recommends.

It also says plastic ones should be replaced when they show signs of wear and tear.

The Food Standards Agency (FSA) advises shoppers to use separate bags to carry their meat to avoid food poisoning. It said they should be colour-coded

The Food Standards Agency (FSA) advises shoppers to use separate bags to carry their meat to avoid food poisoning. It said they should be colour-coded

The Food Standards Agency (FSA) advises shoppers to use separate bags to carry their meat to avoid food poisoning. It said they should be colour-coded

What does the FSA advise? 

‘Ideally, you should have enough bags to carry raw foods, ready-to-eat foods and non-food items such as washing powder separately,’ the FSA advises.

‘Keep enough bags for life for raw foods only and don’t use the same bags again for ready-to-eat foods or for carrying other household items.

‘If it [the bag] doesn’t have a label, you could either colour code the bags or mark on the bags to help you keep raw items separate.’

The bugs they could carry 

It is understood about seven per cent of chicken packaging carries campylobacter, the UK’s most common cause of food poisoning, on the outside.

Campylobacter poisoning, which causes diarrhoea, nausea and vomiting, affects 280,000 people a year.


The FSA is investigating the 2 Sisters Food Group – the biggest supplier of fresh chicken to UK supermarkets – after undercover filming revealed alleged poor hygiene practices last week.

But the watchdog will no longer test supermarket chickens for campylobacter.

It insisted that supermarkets and their suppliers had made significant progress in taking action to reduce levels in their products.

Other harmful bugs that can be found in chicken include salmonella and E.coli, of which both can prove deadly.

Slashed usage 

Since the 5p carrier bag charge was introduced in October 2015, the number of bags used at the UK’s biggest retailers has fallen by more than 85 per cent.

FSA chairman Heather Hancock, wrote to supermarkets earlier this year about the dangers of re-using 5p bags spreading dangerous bugs.

She urged supermarkets to hand shoppers free disposable bags when buying raw chicken, and called for special reminders to use them to be placed at checkouts.  

When do bags for life become good for the environment? 

The advice comes after a study in March found that reusable shopping bags are only beneficial to the environment if they are used at least 104 times.

This is because thicker plastic bags, or bags made from a plastic-type material, require more energy and resources to produce than regular bags.

In order to offset this, the bags must be used at least twice a week for a year in order for the benefits to kick in, found scientists at RMIT University, Melbourne. 

Other benefits of the bags… 

And in the same month it was also revealed that shoppers who buy bags for life are less likely to have road accidents.

Data collected by Sainsbury’s showed that customers who use eco-friendly carriers tend to be conscientious, loyal and plan ahead – which implies they are safe drivers. 

Girl Power! A New Generation of Health-Conscious Young Women

Edited By: Senior Editor Uri Carraway,

Kids love birthday parties, but 13-year-old Nina Warda found herself in a quandary recently when she was at a friend’s birthday celebration and beautiful, colorful cupcakes were served. Rather than craving a sweet and flavorful cupcake, however, all she could think about was the artificial dyes, pesticides and GMO’s the kids would be ingesting. She politely declined, and for a good reason: Nina had been educating herself about living a healthy lifestyle for many years, and she had no intention of taking toxic substances into her body.

But this got her thinking about the subject more deeply. Kids (and adults, too) are always going to want to have fun foods to celebrate with on special occasions, and (in moderation) for snacks too. Expecting people to cut these kinds of things out of their lives completely is probably unrealistic, she reasoned. Was there any happy alternative? Nina soon found an answer. Trained as a Nutrition Coach, Plant-based and Raw Food Chef, the determined youngster went into the kitchen and started experimenting. Her goal was to make healthier cupcakes that would be great tasting and decorated in bright, lively colors. Using only organic ingredients and natural superfoods, she created organic cupcakes that are much healthier than what you would find on a store shelf or in most bakeries. And now Nina wants to share her message with the world.

Nina’s Organic Cupcakes, a franchise she is in the process of launching, is about far more than just cupcakes. It’s also about promoting awareness of the many dangers inherent in the foods that we eat these days, and letting people know that there are better, healthier alternatives. As the aspiring entrepreneur and advocate points out, most of the American public has no idea just how harmful so many of the ingredients that we ingest every day can be. A phalanx of truly nasty substances, including the widespread usage of GMOs (genetically modified organisms) and dangerous artificial colorings (so popular on birthday cakes and other foods geared towards kids), are seriously threatening our health. Poor food choices and bad nutritional habits have led to a society where millions of people are badly out of shape, and unnecessarily suffering from often preventable health conditions. Many formerly “middle age” ailments, such as high blood pressure, diabetes, obesity, heart disease and even cancer are now alarmingly prevalent in children as well. Raising awareness and thus helping people live a healthier lifestyle is Nina’s top priority.

Of course, living “healthier” without ever eating fun foods is almost always short-sighted. If people start thinking that, by changing their diet, they can never again enjoy the simple pleasures of something as basic as a cupcake, they may very well soon abandon their new health-conscious approach and revert to their old self-destructive ways. Once people realize, however, that eating healthier and actually enjoying the food they eat are not mutually exclusive, they will embrace the good habits and more likely incorporate them into their life (and their family’s life) for the long haul.

For Nina, these delicious cupcakes provide a great opportunity to educate the public about the importance of knowing and understanding everything that they choose to eat. Just as she, as a 13-year-old, with the right education and food facts knew that the birthday cupcakes contained harmful ingredients, we all can become smarter, better-informed consumers. She wants people to know that it doesn’t mean they need to undergo the extensive training that she has received. They just need to keep their eyes open when it comes to nutritional choices and use some common sense, too.

Her ideas for Nina’s Organic Cupcakes are bold and ambitious. She sees it not only as a sound investment, but also as a launchpad for bigger and more far-reaching concepts. As word spreads about the cupcakes, Nina expects, it will prompt people to come up with their own ideas, and foster conversation about eating healthier and taking better care of our bodies. Learning about nutrition and preventing disease should not be something that only doctors and health experts research. Nina believes that people today, with access to so much helpful information literally at their fingertips, have a golden opportunity to enjoy life to the fullest, with plenty of energy and far less sick time. She has produced videos (see links) that provide a lot more information about her ideas and goals.

Making organic cupcakes may not change the world. However, if she can just get people to at least start thinking sensibly about what they eat, and realize how much fun it can be to live a healthier lifestyle, then Nina will know that she is making a positive difference in people’s lives, even at such a young age. She wants herself and her friends to celebrate many more birthdays together for decades to come. She sees Nina’s Organic Cupcakes as just the beginning of what promises to be a delicious future.

Follow Nina’s Amazing Work At:

Nina’s Call To Action video:

Intro to Nina’s Organic Cupcakes & The BIG WHY explained:

Portfolio for Nina’s Organic Cupcakes: